French toast with blueberries


4-6 servings
Butter for greasingbutter1
6 eggsegg(s)6
3 cups milkmilk3
¾ cup maplesyrup, plus extra for servingmaple syrup¾
2 teaspoons ground cinnamon, plus 1 tablespoonground cinnamon2
¼ teaspoon fine sea saltfine sea salt¼
Zest of 1 lemonlemon zest1
3 1-inch thick slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubessourdough bread3
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberriesblueberries2
3 tablespoons sugarsugar3


Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Set aside.

In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.

Spoon onto serving plates and drizzle with maple syrup.
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